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What’s more Australian than a mixed grill? Here is five-times 500cc World Champion Mick Doohan’s take on a classic Aussie meal.
Ingredients
- 4 lambs kidneys cut in ½, white part removed
- 4 small slices of lambs fry (liver)
- 4 lamb cutlets
- 4 mini eye fillets
- 8 chipolata sausages
- 4 quail or pullet eggs
- 2 Roma tomatoes halved
- American mustard
- Avocado oil spray
- Pesto
Method
Spray meat with avocado oil, heat BBQ and grill sausages, eye fillet and lamb cutlets until medium rare. Remove and rest in warm place.
Grill liver and kidneys to medium rare, add halved Roma tomatoes and grill. Add egg and cook sunny side up.
Serve on large platter.
Garnish with mustard and pesto.
Hints
- Fresh liver and lambs kidneys (not frozen) are superior
- Serve with a glass of Sirromet Mick Doohan 2002 Cabernet Sauvignon
- Use different areas of the BBQ ie. have some gas on low and some on high. Cook delicate things like eggs and liver over low heat
- Makes a nice entrée as well as a main course, just reduce the sizes and quantity
- Have your butcher remove all the fat from the lamb and try veal chipolatas for a change. You can also use slices of Spanish chorizo sausage for variety
